Mocha Espresso Cheesecake Cups - PCOS-Friendly Recipe

Servings: 6

Dessert

This Mocha Espresso Cheesecake Cups is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1 c. milk
1 tbsp. instant espresso powder
8 oz. semisweet chocolate
2 tbsp. coffee liqueur
.13 tsp. salt
1 brick cream cheese
3/4 c. granulated sugar
3 large eggs
1 tsp. vanilla extract

Instructions

Heat oven to 325 ºF. Place 6 (1-cup capacity) ovenproof coffee cups into a 13 x 9-in. baking pan. Bring milk and espresso powder to a simmer over medium heat; whisk to blend. Remove from heat; add chocolate. Let stand 3 minutes; stir until smooth. Stir in liqueur and salt. Let cool to room temperature.
Bring a kettle of water to a boil. Place cream cheese and sugar in food processor; process until creamy. Add eggs and vanilla; process until smooth. Pour into a 1-qt glass measure; whisk in chocolate mixture until blended. Pour mixture into cups, filling each about 2/3 full. Fill baking pan with enough boiling water to come halfway up sides of cups.
Bake 40 minutes, or until just set and slightly soft in centers. Transfer baking pan to wire rack; cool cups in water bath until just warm to the touch.
Whip cream with confectioners' sugar until very soft peaks form. Spoon over each serving and dust with cinnamon.

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Frequently Asked Questions

Is Mocha Espresso Cheesecake Cups good for PCOS?

Yes, this Mocha Espresso Cheesecake Cups recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Dessert with PCOS?

Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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